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April 13, 2011

Asparagus Velouté, Brown Butter Poached Turbot and White Wine Foam

Finally, finally, the first bunch of fresh local asparagus is here! During the weekend I already cooked a soup and also had a portion served with Hollandaise sauce.However today I felt like expermenting. Actually, this dish was inspired by the bright purple colour of the asparagus spears. First, I planed to add a purple potato to the velouté, but then I felt like that the colour would be too much. So I decided to make some potato chips instead, so that way the plate became more interesting. For the velouté I cooked asparagus ends and peel with just enough water to cover it with a tiny pinch of sugar and a bit of lemon juice, and then I used this asparagus stock to make the velouté. The fish was cooked in brown butter over low temperature and served with a very light white wine foam, some extra brown butter, lemon oil and roasted hazelnut.

Melt buter and sautee onion until soft. Pour white wine over it and cook until it is reduced by a third. Add fish stock and cook until it is reduced by half. Stir in cream, season and foam it with a help of a mixer.